Cincinnati Chili

Cincinnati Chili

2 lbs. ground round

2 c. chopped onion

1 c. chopped green bell pep

1 can diced tomatoes with basil, garlic &oregano

1 1/4 c. H2O

2 tbs. chili powder

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. pepper

1 can light red kidney beans, rinsed & drained

1 (6oz.) can no salt added tomato paste

5 c. hot cooked spaghetti

handful shredded cheddar cheese

handful diced red onion 

1. Cook beef, onion and green bell pep over med - high heat until browned, stir to crumble. Stir in diced tomatoes and next 9 ingredients.  Bring to a boil, cover and reduce heat, simmer for 30 minutes. 

2. Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top with cheese and red onion. 

Verdict: Family thought it was a little weird at first to have chili over spaghetti but they ended up liking it.  The chili portion would be delicious over a baked potato. I will be making this again.